Prep time
15 MIN
Total time
1 H 10 MIN
Serves
4
Recipe in partnership with Tasty

Ingredients

  • Garnishes:

Directions

  1. Preheat your oven to 350 degrees. Season your chicken liberally with salt and pepper. In a large saucepan, heat the olive oil over medium/high heat. When the oil is hot, add the chicken to the pan (skin side down) and sear for 5 - 6 minutes, or until the skin is golden brown. Flip and sear for an additional minute, then remove from the pan and set on a plate. 
  2. Reduce the heat to low and allow the pan to cool. Then add the carrot, broccoli, onion, garlic, and ginger. Sweat for 1 - 2 minutes, then add the Thai Chicken Broth, coconut milk, and red curry paste. Bring to a gentle boil, then add the chicken back to the pan. Transfer the pan to the oven and bake for 40 minutes.
  3. When ready, remove from the pan from the oven. Take out the cooked chicken legs and set aside on a plate. Place the pan back on high heat and reduce the broth by a third, about 2 - 3 minutes. Add back the chicken and top with the peanuts, chili, and fresh coriander.  Serve with limes for squeezing and white rice. Enjoy!

Recipe Made With

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

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